Our Fave Eats This Week; Chipotle chicken and cauliflower tacos

At Chrissy’s house, she puts all the fillings on the table and lets everyone build their own tacos – they can choose their favourite combinations, so it’s more fun. To make these tacos meat free, simply leave out the chicken and double the amount of cauliflower!
Chrissy fave board and bowl combinations

 

Ingredients 

1 x 215g can chipotle chillies in adobo sauce, chillies finely chopped and sauce reserved
1 tbsp maple syrup
2 cloves garlic, finely chopped
2 tbsp extra virgin olive oil
500g chicken thigh fillets, trimmed and quartered
500g cauliflower florets (about 1 head)
sea salt and cracked black pepper
12 small corn tortillas (330g), lightly toasted
300g finely shredded purple cabbage
12g coriander sprigs
store-bought pickled red onions, to serve
lime wedges, to serve

Lime Dressing

140g plain Greek-style yogurt
1½ tbsp lime juice
sea salt and cracked black pepper

  1. Preheat the oven to 220C/gas 7. Line 2 oven trays with nonstick baking paper.
  2. Place the chopped chillies and reserved adobo sauce in a large bowl. Add the maple syrup, garlic and oil and mix to combine.
  3. Place the chicken in a separate large bowl and top with half the chipotle mixture. Toss to coat.
  4. Add the cauliflower to the remaining chipotle mixture and toss to coat.
  5. Transfer the chicken and cauliflower to the trays and sprinkle with salt and pepper. Roast for 20 minutes or until the cauliflower is just charred on the edges, the chicken is cooked through and the sauce has thickened.
  6. To make the lime dressing, place the yogurt, lime juice, salt and pepper in a small bowl and mix to combine.
  7. Fill the warm tortillas with the cabbage, chicken, cauliflower and coriander. Drizzle with the lime dressing and serve with pickled onion and lime wedges.

 Find more of these yummy recipes in our cookbook "Weeklight by Donna Hay"

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